Cream the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs slowly on a medium speed beat. Sieve the flour and spices together. Add the flour gradually on a low speed.

Drain the soaked fruits and dust with a little flour. Add this to the flour mixture. Give the mixture a final turn with clean hands to mix thoroughly. Transfer mixture into prepared small aluminum pans.

Garnish with more dried fruits and nuts on top. Bake in 300° F oven for two hours. Brush cake with one jigger (1 shot size) of rum.